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Categories:Viewed: 31 - Published at: 7 years ago
Ingredients
- 3/4 pound boned beef top sirloin, about 1 inch thick
- 1/4 pound thin-sliced mushrooms
- 1 onion (1/2 lb.), thinly sliced
- 2 tablespoons Hungarian or domestic paprika
- 8 ounces dried egg noodles
- 1 cup beef broth
- 1 tablespoon cornstarch
- 1 cup nonfat or low-fat sour cream
- 2 tablespoons chopped parsley
- Salt and pepper
Method
- Trim and discard fat from beef. Cut the meat across the grain into 1/8-inch-thick slices.
- Place a 12- to 13-inch nonstick frying pan over high heat. When pan is hot, add beef and stir-fry until meat is lightly browned, 2 to 3 minutes. Pour into a bowl.
- Add mushrooms to pan and stir often until browned, 3 to 4 minutes. Add to beef.
- Add onion to pan and stir until lightly browned, about 2 minutes. Reduce heat to medium and stir paprika into onion.
- Meanwhile, cook noodles in about 3 quarts boiling water until barely tender to bite, 4 to 5 minutes. Drain and place on a large platter; keep warm.
- Mix broth and cornstarch; add to onion mixture and stir just until mixture boils, about 2 minutes.
- Return beef and mushrooms to pan and stir until hot, about 1 1/2 minutes. Add sour cream and stir just until hot, about 1 minute.
- Spoon meat mixture over hot noodles. Sprinkle with chopped parsley and season to taste with salt and pepper.
